CAMPFIRE FRITTATA RECIPES

Steps:

• Prepare a campfire or charcoal for cooking.
• In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.
• Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and saute until soft and beginning to brown, 7-10 minutes.
• Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.
• Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).
• Serve with additional cheese and basil if desired and enjoy!

Steps:

• Cook potato in salted boiling water until tender. Drain. Beat together eggs, milk, basil, salt and pepper until eggs are just blended. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion, peppers and/or zucchini & garlic. Sauté 3 minutes. Add potato and sauté 2 minutes longer. Pour eggs over vegetables in skillet. Cook over low to medium heat until eggs are almost set, but still moist on the surface [10-12 minutes] occasionally lift edge of the eggs to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until cheese melts, 2-3 minutes. Cut into wedges to serve. If no broiler is available, still sprinkle cheese on, it will melt. Serve with crusty roll & salad.